1 1/2 c Pearled barley
3 1/2 c Vegetable broth or stock
2 c Fresh cooked or canned white
Kidney beans 2 tb Fresh mint chopped or 1 tbs
Dry mint In a medium sauce pan bring the 3.5 cups of vegetable broth or stock to a boil. Slowly add the 1.5 cup of pearled barley. Reduce heat to low and cover. Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender. Rinse the kidney beans in a colander or sieve and allow to drain. Chop the mint. Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes. Remove form the heat. Add the mint and mix well. Garnish with a few mint sprigs. Serve hot. Makes 4 side dish servings. Reheats well in a microwave. Posted by “Joseph B. McKay III” <MCKAY_J@A1.EOP.GOV>to the Fatfree Dig. Vol 12 Issue 22 11-23-94. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. — 1.80?